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Mexican Street Corn Dip Recipe

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This recipe for Mexican Street Corn Dip is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. Cream Cheese, softened to room temperature
¼ c. Sour Cream
3 tbsp. Mayo
1 tsp. Ground Cumin
½ tsp. Chili Powder
Salt and Black pepper
2 tbsp. Unsalted Butter
3 c. Corn Kernels, either cut from the cob or thawed frozen
1 Jalapeno Pepper, seeds and stem removed, finely chopped
2 tbsp. Fresh Cilantro, chopped
2 tbsp. Green Onion, sliced
¼ c. Cotija Cheese or Feta Cheese
Directions:
Directions:
1. In a large mixing bowl, add the cream cheese, sour cream, mayo, cumin, chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.
2. Add the butter to a large skillet, and melt over medium heat. Add the corn kernels and jalapeno. Cook for 7-8 minutes. Remove from heat and transfer to the bowl with cream cheese mixture. To the bowl, also add the cilantro, green onions and cotija or feta cheese. Mix thoroughly.
3. Pour the dip into a serving bowl and garnish with additional chili powder, cilantro, green onions and cotija/feta cheese. Serve with corn chips.

 

 

 

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